| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Brunch, Casseroles |
4 |
Servings |
INGREDIENTS
| 5 |
c |
Cubed French bread |
| 3 |
c |
Cubed cooked ham |
| 1/2 |
lb |
Shredded cheddar cheese |
| 3 |
tb |
Butter or margarine; melted |
| 3 |
tb |
All-purpose flour |
| 1 |
tb |
Dry mustard |
| 3 |
c |
Milk |
| 1 |
ds |
Tabasco® sauce; or to taste |
| 4 |
lg |
Eggs |
INSTRUCTIONS
Layer bread, then ham, then cheese on the bottom of a greased 9x12-inch
baking pan. Melt butter, add flour and blend; add dry mustard and blend.
Slowly add milk, stirring constantly, over medium heat until heated
through. Add Tabasco. Pour over all in casserole. Beat eggs and pour over
all. Cover pan well with foil; refrigerate overnight. An hour before
baking, remove from refrigerator. Heat oven to 350° F and bake, uncovered,
for 1 hour. Let stand 10 to 15 minutes before serving.
Recipe by: Sallie Kratz
Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb
7, 1998
A Message from our Provider:
“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”